January 30, 2012

(breakfast) obsession

Have I mentioned that I love Pinterest? I'm telling you. You'd think that it would suck time and that you'd end up spending more time pinning than doing but for me it has been an incredible motivator on so many levels. It's one thing to be inspired by blogs and magazines etc. but when you have that motivation scattered all over the place or in unmanageable bookmarks or nooks of your home it's very difficult for those images and feelings to really take focus. I've found it incredibly revealing and helpful to watch my personal boards, and boards of friends develop.I see now that I really do have a "taste" and, for better or worse, I find myself embracing that more as a result of my pinning. Boy, could this lingo be getting any weirder?

Anyhoo, this gem of a recipe was a result of sharing on Pinterest. It's a keeper, for it's simplicity and it's taste. After the first time I made it the recipe was committed to memory. To make it gluten free I just sub Bob's Red Mill AP mix. It's perfect for my family right now since we are experiencing an egg laying slow down, getting just a handful a day from our 35 plus bird flock. I hope you make it and enjoy it too!

Comments

(breakfast) obsession

Have I mentioned that I love Pinterest? I'm telling you. You'd think that it would suck time and that you'd end up spending more time pinning than doing but for me it has been an incredible motivator on so many levels. It's one thing to be inspired by blogs and magazines etc. but when you have that motivation scattered all over the place or in unmanageable bookmarks or nooks of your home it's very difficult for those images and feelings to really take focus. I've found it incredibly revealing and helpful to watch my personal boards, and boards of friends develop.I see now that I really do have a "taste" and, for better or worse, I find myself embracing that more as a result of my pinning. Boy, could this lingo be getting any weirder?

Anyhoo, this gem of a recipe was a result of sharing on Pinterest. It's a keeper, for it's simplicity and it's taste. After the first time I made it the recipe was committed to memory. To make it gluten free I just sub Bob's Red Mill AP mix. It's perfect for my family right now since we are experiencing an egg laying slow down, getting just a handful a day from our 35 plus bird flock. I hope you make it and enjoy it too!

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